I love Nigella recipes because they’re consistently quick, easy and delicious. These muffins are no exception, taking under 40 minutes from start to finish. The recipe is also incredibly flexible – you can use fresh or frozen raspberries (or any other fruit for that matter) or try switching the lemon for another citrus fruit of your choice. Happy baking!
Ingredients (makes 12)
200g plain flour
2 teaspoon baking powder
½ teaspoon bicarb soda
150g caster sugar
Juice and z est of 1 lemon
Milk (approx. 120ml)
1 large egg
Preheat the oven to 200ºC. Line a muffin tin with 12 patty pans.
Melt the butter in a medium bowl and set aside to cool.
In a large bowl, combine the flour, baking powder, bicarb, sugar and lemon zest.
Pour the lemon juice into a large measuring jug and add milk until it comes to 200ml (don’t worry about it curdling). Add the milk mixture to the melted butter and then beat in the egg.
Combine the wet ingredients with the dry ingredients until just combined (don’t overmix it as your muffins will be tough). Gently stir through the raspberries.
Spoon the batter into the patty pans and bake for 25 minutes or until the muffins spring back when touched. Enjoy!
Recipe adapted from Nigella’s ‘Lemon-Raspberry Muffins’ in How to Be a Domestic Goddess.
Passionfruit is one of my favourite fruits – I love its intense tangy flavour which, to me, tastes like summer. It should come as no surprise then, that I love this slice which pairs passionfruit with lemon in a creamy cheesecake-like layer on top of a chewy coconut-ty base – delicious! I also love it because it’s so quick and easy to make, perfect for whipping up quickly the night before a morning tea at work.
Ingredients (makes 24 pieces)
1 cup self-raising flour
1 cup desiccated coconut
½ cup caster sugar
100g butter, melted
395g can condensed milk
½ cup fresh lemon juice
4 tablespoons passionfruit pulp
Method Preheat oven to 180°C. Line a 16 x 26cm pan with non-stick baking paper, allowing it to hang over the sides.
Combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring it together into a dough. Using a metal spoon, press dough into the base of the prepared pan.
Bake for 12 minutes or until lightly golden. Set aside to cool.
Reduce oven temperature to 150°C. Whisk together condensed milk, lemon juice and passionfruit pulp in a large bowl until well-combined. Pour onto the cooled base and spread evenly.
Bake for 15 minutes or until just firm. Set aside to cool completely before cutting into squares. Enjoy!
This banana bread is super simple to make and is a perfect way to use up ‘dead’ bananas. It travels well so is great in kids’ lunch boxes, and will last for ~2 months in the freezer.
Ingredients (serves 8-10) 125g butter, softened
¾ cup caster sugar
2 teaspoons vanilla essence
3 overripe bananas
1 ¾ cups plain flour
1 teaspoon bicarb soda
½ cup milk chocolate chips (optional)
Method Preheat your oven to 180°C (160°C fan-forced). Grease and line a 1-litre loaf pan.
Cream the butter and sugar with a handheld mixer until pale and thick. Beat in the eggs, vanilla and banana, followed by the flour and bicarb soda, beating until just combined. If desired, stir through the chocolate chips until evenly dispersed.
Pour the mixture into your prepared pan, smooth over the top and then bake for 55-60 minutes or until a skewer inserted in the thickest part of the bread comes out clean.
Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy! I love mine fresh for the first few days and then toasted with a bit of margarine.
Adapted from Matt Preston’s “Rock Star Banana Bread” from his Cook Book.